Job Summary:

The Head Butcher is responsible for managing the butchery department, overseeing the preparation, cutting, and presentation of meat products in accordance with quality and safety standards. This role involves supervising butchery staff, maintaining inventory, and collaborating with the culinary team to ensure the highest standards of quality and service. The ideal candidate will possess extensive knowledge of meat processing, exceptional leadership skills, and a passion for quality craftsmanship.

• Meat Preparation:

  • Oversee the cutting, deboning, and trimming of meat, ensuring high standards of quality and presentation.
  • Develop and implement butchery techniques and recipes that meet the culinary team’s needs.
  • Ensure proper storage and handling of meat products to maintain freshness and quality.

• Inventory Management:

  • Monitor inventory levels and assist in ordering meat supplies and products as needed.
  • Conduct regular inventory audits to ensure accurate stock levels and minimize waste.
  • Collaborate with suppliers to source high-quality meat products.

• Staff Management:

  • Supervise and train butchery staff in best practices, safety protocols, and meat preparation techniques.
  • Assign tasks and responsibilities to staff and ensure efficient workflow.
  • Conduct performance evaluations and provide constructive feedback to team members.

• Quality Control and Safety:

  • Ensure compliance with food safety and sanitation regulations in the butchery area.
  • Monitor and maintain cleanliness and organization of the butchery workspace.
  • Address any quality issues promptly and implement corrective actions as necessary.

• Collaboration:

  • Work closely with the culinary team to understand menu requirements and adjust meat preparations accordingly.
  • Assist in developing new meat-based dishes and specials for the menu.
  • Engage with customers and staff to share knowledge and educate on meat cuts and preparation techniques.

• Education:

  • High school diploma or equivalent; a degree or certification in butchery or culinary arts is preferred.

• Experience:

  • Minimum of 5 years of experience in butchery or meat processing, with at least 2 years in a supervisory role.
  • Proven experience in a high-volume kitchen or butchery environment.

  Job Summary:

The Head Butcher is responsible for managing the butchery department, overseeing the preparation, cutting, and presentation of meat products in accordance with quality and safety standards. This role involves supervising butchery staff, maintaining inventory, and collaborating with the culinary team to ensure the highest standards of quality and service. The ideal candidate will possess extensive knowledge of meat processing, exceptional leadership skills, and a passion for quality craftsmanship.

• Meat Preparation:

  • Oversee the cutting, deboning, and trimming of meat, ensuring high standards of quality and presentation.
  • Develop and implement butchery techniques and recipes that meet the culinary team’s needs.
  • Ensure proper storage and handling of meat products to maintain freshness and quality.

• Inventory Management:

  • Monitor inventory levels and assist in ordering meat supplies and products as needed.
  • Conduct regular inventory audits to ensure accurate stock levels and minimize waste.
  • Collaborate with suppliers to source high-quality meat products.

• Staff Management:

  • Supervise and train butchery staff in best practices, safety protocols, and meat preparation techniques.
  • Assign tasks and responsibilities to staff and ensure efficient workflow.
  • Conduct performance evaluations and provide constructive feedback to team members.

• Quality Control and Safety:

  • Ensure compliance with food safety and sanitation regulations in the butchery area.
  • Monitor and maintain cleanliness and organization of the butchery workspace.
  • Address any quality issues promptly and implement corrective actions as necessary.

• Collaboration:

  • Work closely with the culinary team to understand menu requirements and adjust meat preparations accordingly.
  • Assist in developing new meat-based dishes and specials for the menu.
  • Engage with customers and staff to share knowledge and educate on meat cuts and preparation techniques.

• Education:

  • High school diploma or equivalent; a degree or certification in butchery or culinary arts is preferred.

• Experience:

  • Minimum of 5 years of experience in butchery or meat processing, with at least 2 years in a supervisory role.
  • Proven experience in a high-volume kitchen or butchery environment.